Middle Eastern Harissa Pumpkin & Chicken Bowl
with Israeli Couscous & Garlic Mayo
A roast pumpkin bowl sounds so nourishing and refreshing especially when there’s some warm Middle Eastern flavours. The touch of harissa really brings everything together and adds an extra burst of flavour to the Israeli couscous. We’re feeling rejuvenated already.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
1 packet
peeled pumpkin pieces
1 packet
harissa paste
1 bag
baby broccoli
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli stalks lengthways. Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks. Season with salt and pepper. • In a small bowl, combine plant-based mayo and garlic dip. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove from heat.
• Transfer garlicky baby broccoli to the couscous, along with baby spinach leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.
• Divide veggie couscous between bowls. • Top with Middle Eastern harissa roast pumpkin, chicken and garlic mayo. • Garnish with almonds to serve. Enjoy!